1 can (20 ounces) crushed pineapple, juice-packed, undrained
2 cups buttermilk or plain yogurt
½ tsp. vanilla
Place the undrained pineapple in a blender or food processor and process until the fruit is pureed. Transfer the puree to a mixing bowl and add the yogurt and vanilla and stir to mix.
Put the pineapple mixture into a freezer container. Cover and freeze until firm.
To serve, pull the pineapple ice from the freezer about 30 minutes before serving; scrape with an ice-cream scoop into dessert bowls.
Serves 6 to 8.